Melt butter in a large saucepan. Add diced onions and sauté until golden. Add pumpkin and chicken stock. Cook over medium heat for 10 minutes. Take out 1 C. of pumpkin mixture and add flour. Whisk until all the lumps are gone. Add flour mixture to soup and whisk to prevent lumping. Cook 5 minutes, whisking occasionally to cook flour. Adjust seasonings to taste and add parsley. Garnish the bowls with some calendula or marigold petals and fresh parsley. Serve with croutons. Serves 8.